Saturday, July 28, 2012

Munchkin Meatballs: Baked Turkey and Vegetable Meatballs

I am constantly looking for new ways to make my daughters meals even more nutritious. So far her toddler favorites seem to be cheerios, fruit, pastas, ice pops and meatballs. If I would allow it I am sure she would eat fruit, pasta and Cheerios all day.

The veggies have been a huge stress. Aside from cucumber coins, she will eat peas, every couple of days, I can't seem to get her to eat any real veggies. So, I started working on this meatball recipe. It is so versatile and perfect with spaghetti and red sauce, in sweet and sour sauce, today we are enjoying these over a bed of egg noodles with some simple 5 minute homemade brown gravy.

Packed with vegetables, I chose carrots and zucchini for this recipe because they are always readily available and the flavor will not overpower the dishes that you serve these meatballs with. Look at those moist and delicious meatballs with ribbons of carrot and zucchini running though. Although I call these Munchkin Meatballs, Chad and I both love and enjoy these. I am sure you will too!

Struggling with your kids to eat anything nutritious? These 3 popsicles are something to make everyone happy! My toddler gobbles these up!

Preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper. Set aside.

In a large bowl combine all ingredients. Mix until combined, do not over mix (over mixing can cause tough meatballs). Using a 1 tablespoon scoop to portion, lightly form the mixture into meatballs a little more than ½ ounce each.

Place meatballs on baking sheet (make sure they are not touching). Bake for 20 minutes.

I made these and wrote about them here. I royally messed up the gravy. (My fault trying to swap out ingredients) For some reason the meatballs wouldn't crisp up in the oven. The leftovers were great heated up in a skillet with no oil. The outside got nice and brown that way.